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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-01-2019, 02:41 PM   #1
jermoQ
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Join Date: 10-28-14
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Name/Nickname : Jeremy
Default Not the same ol T-day food...sort of

I dont always think to take pictures. Did a double smoked ham yesterday for supper...turned out good. Slathered in mustard, put a little Oakridge Dominator, and then Secret weapon. Smoked at 300°

After I took off the ham, lowerd the temp to 250° for a whole turkey breast...smoked skinless, seasoned with Oakridge Santa Maria, off the bone and wrapped in plastic.

This afternoon, temperatureoutside is only 37° and breezy. Nice enough to smoke my seasoning turkey pieces that were dry brined last night with Salt Lick Rub.

Then, some Fricks bologna that my co-worker thought I needed to have since he found a deal. Seasoned two with Habanero Death Dust,one with Secret Weapon and one naked. Never smoked bologna before
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Old 12-01-2019, 02:54 PM   #2
Stingerhook
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Some good looking grub Jeremy.
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Old 12-02-2019, 08:15 AM   #3
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That looks great Have never done bologna
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Old 12-02-2019, 12:45 PM   #4
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Looks and sounds great, Jeremy!!
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Old 12-02-2019, 06:40 PM   #5
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Heck yeah...
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Old 12-02-2019, 06:45 PM   #6
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Excellent
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Old 12-03-2019, 01:08 AM   #7
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Nothing wrong with that
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Old 12-03-2019, 01:14 AM   #8
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There is enough for me thankfully,looks good
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